Place chicken in the crockpot and add just enough water to cover or almost cover. Add the quartered onion and season with salt & pepper. Cook on low to medium, depending on when you start. If you get this going before work in the morning, set your cooker on low. If you start in the afternoon, like I usually do, medium will work. Cook until chicken is tender.

Remove onion from crockpot & discard. Take 2 forks and shred the chicken right in the crockpot. {If your crockpot has a non-stick finish, remove chicken to shred then put it back in the pot}. Add cream of chicken soup and whisk. Replace the cover and let this go until about 15 minutes before you are ready to eat. Now add the crescent rolls. Simply pinch the dough into bite-sized pieces, drop into the crockpot, then stir gently. Add a bit if dried tarragon if you like. Replace the lid, let the dumplins cook at least 15 minutes and dinner will be ready when you are.

This is great served with Jiffy cornbread muffins.

I've mentioned making this recipe several times on Twitter & Facebook. It seems that someone always asks for the recipes so I decided to share it here. ENJOY!

Sounds wonderful! I do a similar one on the stove with DaVinci (MUST be DaVinci) bowtie noodles, and one can each cream of mushroom, celery, and chicken. It makes a BIG ol pot, and it only takes about 30 min on the stove.